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Post by Deleted on Feb 18, 2010 22:47:18 GMT
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Post by bixaorellana on Feb 19, 2010 1:44:45 GMT
That soup with its ham hock was gorgeous food porn!
Kerouac, if you have some left, do this: dip out some of the beans and put them in the blender. Add enough of the broth so that you can liquify the beans. Add that back to the other beans and stir in well. I think you'll find when you reheat them, they might be closer to your beans of blesséd memory.
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Post by hwinpp on Feb 19, 2010 7:52:00 GMT
Agree, that soup looked good. Is that a small piece of smoked pork belly I see? And, Jack or LaGatta, what do you call this in French and English? In German it's called Kasslerxxx, you get all kinds of cuts, chops, ribs, belly, always pork. It's smoked, sometimes cooked and smoked. I've seen it in Spain but don't remember if I saw it in France though I'm sure they have it. It would go royally well with a choucroute royal! Just smoked pork, porc fumé?
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Post by bixaorellana on Feb 19, 2010 19:31:30 GMT
I had the most wonderful supper last night. I was starving, due to almost no food earlier in the day. I made sauteed chopped cabbage with a little hot pepper and lots of cumin seeds. With that I had some whole-wheat spaghetti lightly dressed with some very thick, hot-smoky tomato sauce. Also had a fried egg and some grilled onion. I'd gotten some green onions in the market yesterday. I just bottomed & topped them, then put them on a hot griddle with a little olive oil and tossed them around to coat. Then I salted them and covered the griddle. After a while they were sort of melted. I ground black pepper over them, raised the heat, and let the condensation cook off. If you look closely, you'll see the sugars from the onions caramelizing on the griddle. They're fabulously good this way.
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Post by rikita on Feb 19, 2010 19:49:07 GMT
something called gruenkohl
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Post by Deleted on Feb 19, 2010 20:10:12 GMT
Would that be green cabbage?
I had more bean soup and obviously it was even better the second time. I will be freezing almost all of what is left but probably just saving a small serving for tomorrow of the next day. One mustn't overdo great things.
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Post by imec on Feb 19, 2010 20:30:33 GMT
Well, not dinner, but breakfast. This morning was my annual stint as head pancake flipper at the school pancake breakfast...
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Post by Deleted on Feb 19, 2010 20:44:37 GMT
I think I counted 18 pancakes cooking at the same time? (Assuming that the stuff on the right is something different.)
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Post by Deleted on Feb 19, 2010 20:46:21 GMT
Agree, that soup looked good. Is that a small piece of smoked pork belly I see? And, Jack or LaGatta, what do you call this in French and English? In German it's called Kasslerxxx, you get all kinds of cuts, chops, ribs, belly, always pork. It's smoked, sometimes cooked and smoked. I've seen it in Spain but don't remember if I saw it in France though I'm sure they have it. It would go royally well with a choucroute royal! Just smoked pork, porc fumé? I'm not sure what that would be called. It isn't a hamhock. Looks like "just pork" to me. But it would indeed go well in a choucroute.
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Post by Deleted on Feb 19, 2010 22:15:06 GMT
Looks yummy whatever it is.
We are having fried oysters tonight at a neighbors house and I am bringing over a salad,there will be other stuff. These folks always have a big oyster fry the first Friday of the Lenten season.It's warm enough too(15C) that the host will set up the fryer outside in his courtyard.
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Post by imec on Feb 19, 2010 22:34:31 GMT
I think I counted 18 pancakes cooking at the same time? (Assuming that the stuff on the right is something different.) All three griddles are pancake laden. Blueberry on the far left, plain in the centre, chocolate chip on the right. All three griddles were kept busy nonstop from 6:30AM until 9:00AM.
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Post by Deleted on Feb 20, 2010 19:35:55 GMT
I pulled out a tub of 'freezer surprise' this morning, and it turned out to be lamb couscous. I am delighted, because I don't even remember when I made couscous.
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Post by imec on Feb 20, 2010 22:17:19 GMT
Italian chicken sausages (sliced) with pasta and salad - ten 15 year old girls we be descending on chez imec for the night - god help me.
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Post by Deleted on Feb 20, 2010 22:25:41 GMT
I understand the slicing. At St. John's Catholic High School in Gulfport, Mississippi, the sausages were always sliced to prevent the girls from having impure thoughts.
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Post by Don Cuevas on Feb 20, 2010 23:06:02 GMT
Some more of our favorite roadside pollo asado near Tzurumutaro. We ate there, under the shade of the roof. The chicken is always at its best when consumed moments after leaving the charcoal grill. Besides the adobo seasoning, they squeeze a fresh orange over it immediately after it's cooked. Today, it was crispy crusted and extra juicy. We drank Fanta Orange with it, a good pairing.
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Post by bixaorellana on Feb 21, 2010 1:10:44 GMT
Mmmm ~~ that squeeze of fresh orange juice over the chicken is a nice touch indeed.
I made soup. It's full of good ingredients, but lacks magic. Oh well.
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Post by Deleted on Feb 21, 2010 11:27:14 GMT
I just made some really excellent potato pancakes. They would have even met with approval from my grandmother.
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Post by existentialcrisis on Feb 21, 2010 14:16:35 GMT
Love all the food you've all been eating, especially the navy bean soup...
Tonight... @ work = tuna sandwich w/ banana peppers
After work = kraft dinner...
Can't WAIT til next week when I am part-time and have time to COOK! Chili? Gumbo? Stew? What will it be?
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Post by spindrift on Feb 21, 2010 18:19:00 GMT
I'd like to know more about "Gumbo" .....EC...
Tonight I'll be eating Haddock fishcakes & spinach.
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Post by bixaorellana on Feb 21, 2010 19:41:54 GMT
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Post by imec on Feb 21, 2010 21:09:08 GMT
Breakfast for the young ladies was bacon, sausage (not sliced), Scrambled eggs and this platter of Navel, Moro and Cara Cara oranges with grapes and blueberries which I thought was kinda' pretty...
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Post by Deleted on Feb 21, 2010 21:11:41 GMT
mmm...that looks good enough to...well... eat.
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Post by imec on Feb 21, 2010 21:14:09 GMT
And eat it they did deyana! Not a bite left.
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Post by Don Cuevas on Feb 21, 2010 22:38:06 GMT
Today's comida; leftover pollo asado, Basmati rice; fresk cooked green beans; bok choy in a light oyster sauce. A couple of Lindt Bittersweet Dark Chocolate balls for dessert. To accompany the meal; a couple of shots of limoncello based on Elixir d'Agave, then a shot of Tequila Centenario Reposado.
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Post by bixaorellana on Feb 22, 2010 2:45:23 GMT
I had pollo asado, too -- my very, very favorite pollo asado. It's the rotisserie kind, not the flattened a la roadkill kind, and is available across from where I get the Xoxo bus home from downtown. I dream about this chicken -- wet with adobo and crammed with avocado leaves. I got rice and salsa with it, and quickly made some some cole slaw before falling like a crazed thing on my plate of food.
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Post by Deleted on Feb 22, 2010 15:43:56 GMT
I'm pretty sure it's going to be fish tonight, because that is what is showing up in my mental review of the freezer contents, and I do not feel like doing any shopping. I wish I had taken it out to defrost, though.
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Post by Don Cuevas on Feb 22, 2010 20:43:29 GMT
We finally got to have our Chili Cheeseburgers; large mesquite flavored patties from the Costco freezer case; Ho-Made Chili, with beans; a melting slice of American Cheese; accompanied by chopped onion, chopped tomato, and diced pickled jalapeños.
Plus, some of the cabbage salad from the pollos asados place, turned into American style slaw.
We paired the burgers with bottled Cerveza Victoria, served at the cool ambient temperature of the region.
For dessert, a few Mexican M&M's (not great) followed by an excessive consumption of gummi worms.
Yet another great meal at Casa Los Cuevas.
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Post by existentialcrisis on Feb 23, 2010 7:26:05 GMT
Tonight I made Thai Coconut Tofu, which I suppose is really Thai inspired .. but either way it was good. I made rice to go with it... yet another reminder that I am terrible at cooking rice! I didn't do anything wrong, I'm sure, but it was both undercooked and overcooked at the same time!
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Post by hwinpp on Feb 23, 2010 8:34:07 GMT
How do you cook it?
Best method is 'steaming', though it's actually a process that involves boiling the water away. The rice is perfect.
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Post by Deleted on Feb 23, 2010 9:10:43 GMT
I am craving Asian food today -- must run to the Chinese supermarket this evening and get inspiration.
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